Welcome to my smoking meats recipes
site. Visit my recipe list for the complete list of smoked
foods. My smoked meats recipes will be changing indefinitely
as I plan to improve existing recipes and add new ones on a
continual basis. Whether you are new to smoking meats or you
are a seasoned veteran, I hope to provide a little something
for everyone. All recipes within this site will contain
detailed preparation instructions and video shot in HD to
clearly demonstrate the specific tips and techniques I used
to smoke the meats. Be sure and stop in frequently and
browse the smoking meats recipes. All new recipes will be
tagged with “New Smoke” labels so you can quickly navigate
to the recipes of interest. Remember… Cooking times will
vary so always use a thermometer.

Good luck on your next smoke and feel
free to email me with any feed back or smoking meats related
questions you may have. “Smoke it and they will come!”

This is a juicy, full flavored
burger that folks who enjoy a
spicy kick from a juicy burger
will enjoy.

Let's get to cooking!

Cut of 4 slices of thick sliced
bacon and place into a pan over
medium heat. Brown the bacon and
add 2 cloves of chopped garlic
once the bacon is browned.
Continue to cook for 1 minute to
cook the garlic. Remove from
heat and let rest.

Next lets cut up the veggies.
Start by mincing three slices of
red onion. Then de-seed and
chopping two large Jalapeno
peppers. Place the veggies on a
plate with the bacon, garlic and
1 cup Panko bread crumbs.

Place 3 eggs in a medium mixing
bowl. Add 1/4 cup Worcestershire
sauce. Next add 1/2 cup Mad
Hunky Meats "Hat Ass Whang" rub.
Mix thoroughly and make sure the
rub is well stirred in to the
eggs.

Place 3 1/2 lbs. of 80/20 ground
beef in a large mixing bowl.
Pour in the eggs and rub
mixture. Next dump in the plate
of bacon, veggies and bread
crumbs. Add 4 oz. of crumbled
blue cheese and then thoroughly
mix. Once the meat has been
mixed add the remaining 4 oz. of
crumbled blue cheese. The reason
I add this at the back end is
that mixing all the ingredients
can break up the chunks of blue
cheese. We want some small and
some larger chucks. Adding the 4
oz. at the back and carefully
mixing it in makes sure we have
some larger chucks.

Once the meat is mixed cover and
let sit in the fridge for at
least 8 hours to allow the the
flavor to impart into the meat.
After 8 hours remove from the
fridge and form your patties.
Once the patties are formed let
them rest at room temperature
for one hour.

Pre-heat your cooker. I'm
cooking on a Yoder YS640 pellet
smoker & grill. I set it to 425
and set it up with the
GrillGrates. Once up to temp oil
the grates and place the meat on
the cooker. Cook about 5 minutes
per side. It depends on the temp
at grate level. Add some pepper
as you place them on the grates.
Once you have flipped the
burgers take them up to about
157 degrees and then add the
pepper jack cheese. Remove the
burgers when the internal temp
reaches 160 degrees. Let the
burgers rest about 10 minutes.

Now it's time to build the
burgers. Do what you wish or
what suits you. In my case I put
mayo on an onion bun then added
some Wickles hot pickle relish,
a patty, red onion,
pepperoncini's and leaf lettuce.
Can't forget the ketchup! I also
added some Motor City BBQ
"Scorpion" sauce. This is a seet
BBQ sauce made with the Trinidad
Moruga Scorpion pepper. Yum!

Your burgers if done correctly
should be full flavored and
extremely juicy. They should
have a good kick of heat but not
overly hot.